Salmon Con Salsa Fresco Recipes

SALMON WITH SALSA FRESCA

Steps:

• Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
• Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
• Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
• If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

SLOW-COOKED SALMON WITH SALSA VERDE

Steps:

• Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
• Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
• In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.

SALMON CON POMODORO FRESCO

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, thyme and parsley. Saute' for 2 minutes. Drain and discard the oil.
• Season the salmon with salt and pepper. Add it to the skillet and cook over medium high heat for 3 to 4 minutes. Then turn the fillets over and cook for another 3 minutes.
• Add the wine, tomatoes and basil to the skillet. Season with salt and pepper. Cook covered, over low - medium heat for 8 minutes. Serve each salmon fillet topped with a generous spoonful of tomato sauce.

SALMON CON SALSA FRESCO RECIPE

Steps:

• In a large mixing bowl stir together jicama, cucumber, sweet pepper, vinegar, and sugar. Cover and chill. Rub salmon with oil; sprinkle with salt and red pepper. Heat a large cast-iron skillet or heavy, nonstick skillet. Cook fish, uncovered, over medium heat for 6 minutes per side or until fish just flakes with a fork. Serve immediately, or cover and chill before serving. To serve, overlap 2 or 3 lettuce leaves each on 4 dinner plates. Top with 2 salmon pieces. Spoon about 2 tablespoons of the jicama and sweet pepper salsa over fish. Makes 4 main-dish servings.